ALABAMA A&M and AUBURN UNIVERSITIES

SAFE HANDLING, PROCESSING AND COOKING VENISON

AUBURN, NOV. 12---With deer season upon us, now is the time to think about how to process, store and cook venison to assure a tender, enjoyable product.

Alabama is one of the leading states for white-tailed deer. Deer are found in all 67 counties. With more than 200,000 deer harvested each year, the use of venison as an additional meat source is common.

Venison is usually obtained by three basic methods: slaughtered by a hunter, given to the consumer by a hunter, or purchased by the consumer. The first two methods occur regularly while the last method is less common. Presently, venison is not available to the consumer in Alabama because laws of the state prohibit the retail selling of fresh, wild game and its products.

When venison is obtained, sanitation should be careful considered. Many times, individuals that kill deer and choose to clean and process it themselves don't take the precautions necessary to ensure the wholesomeness of the meat.

If you process the deer yourself, it should be bled as soon as possible to ensure a quality product. After bleeding, the viscera and rear legs just above the scent glands should be removed. The body cavity should be washed thoroughly to remove all excess blood and residues.

Aging, is very important with respect to the eating quality of the venison. The meat should be aged for three to seven days at 32-36 F to improve the flavor and to permit enzyme activity to maximize tenderness. During the aging process it's also recommended that the hide remain on the carcass to prevent water loss.
 
 

After aging, the hide and as much fat as possible should be removed. The texture of the fat is similar to that of lamb. It is tallow-like and is sticky at room temperature. The fat also has a "wild" taste, which is not desirable to some people.

After aging, the carcass is ready for cutting into eatable portions. The portions should be double wrapped, using coated freezer wrap. The packages should be labeled, including the date and cut of meat, and frozen as quickly as possible.

If you don't process your deer, you may choose any number of deer processing plants or butchers and have processing done for approximately $35-45. The meat will be processed according to your specifications, packaged in portion sizes, dated and stamped "DEER--NOT FOR RESALE."

The nutritional content (protein, vitamins and minerals) of venison and beef makes them similar meat products. But there is usually a substantial difference in the amount of fat present. The difference being that venison contains a higher lean-fat ratio than a comparable cut of beef.

Different cuts of venison demand different cooking methods, which depend upon the tenderness of the cut. Tender cuts can be defined as those that come from less active muscle groups (loin). The less tender cuts come from more active muscle groups (shoulder, shank and neck).

The following are suggested methods of cookery for various cuts of venison.

Methods for tender cuts (steaks, chops):

• Panfrying -- Heat frying pan until sizzling hot. Add 2 tablespoons of butter and place meat in hot pan. Sear on both sides, turning only once. Reduce heat slightly and finish cooking.
• Roasting (round, loin) -- Season with salt and pepper and place on a rack in an uncovered pan. Cover surface of meat with bacon strips. Do not add water, and don't cover. Roast in slow oven at 300 F. Allow 20-25 minutes per pound.

• Stewing -- Cut meat into one-inch cubes, season with salt and pepper, sprinkle with flour, and brown in hot oil. Cover with boiling water, cover and cook slowly until tender. Do not boil. Add vegetables and cook until tender.
• Braising -- Season with salt and pepper, rub with flour and brown in hot oil. Add small quantities of water (about 1 cup), cover and cook slowly until tender. Turn meat every 2-3 hours.

For more information on deer processing, ask your county agent for a copy of Extension publication ANR-381, Field Dressing and Processing of Deer in Alabama.

SOURCE: Dr. William R. Jones, Extension Animal Scientist, and Chris R. Kerth, Assistant Professor, Animal Science